Chicken Liver on Dandelion Salad with Honey-Sherry Sauce

Ingredients

• 1 Shallot
• 200 g young dandelion
• 50 g young spinach leaves
• 3 nasturtium flowers
• 400 g chicken liver
• 3 tbsp oil
• iodized salt
• black pepper
• 2 tbsp dry sherry
• 2 tbsp lemon juice
• 1 tsp Honey
• Cayenne pepper

Instructions

1. 1.

   Peel and chop the shallot. Clean, rinse, and drain the dandelion and spinach. Rinse the nasturtium flowers and cut into strips. Clean, rinse, and pat dry the liver.

2. 2.

   Heat oil in a pan. Fry the liver for 3 minutes, season with salt and pepper, then remove. Sauté the shallot in the cooking fat. Deglaze with sherry, lemon juice, and honey.

3. 3.

   Arrange the liver and prepared salad ingredients on plates, drizzle dressing over them, and sprinkle cayenne pepper before serving.